| || || |
|Olive oil|| ||2 cups|
|Garlic, minced|| ||1 cup|
|Onion, dices 1/4"|| ||3 cup|
|Italian seasoning, dried|| ||2 Tbsp.|
|Salt, Kosher|| ||2 Tbsp.||1. Heat oil over medium heat.|
2. Add garlic, onion, seasoning, and salt.
3. Cook briefly, 1-2 minutes seconds.CCP: Keep all ingredients, except spices, chilled below 40° in display cooking station.
| || || |
|Tomato, sundried, soaked, drained, 1/4" sliced||1-1/2 lb.|| |
|Kalamata olives, chopped||1-1/2 lb.|| |
|Eggplant, dices 1/4"||1-1/2 lb.|| |
|Zucchini, diced 1/4"||1-1/2 lb.|| ||4. Add vegetables and heat till soft.CCP: Cook till internal temperature reaches 165°.|
| || || |
|Prego® Traditional Pasta Sauce|| ||2-1/4 gal.|
|Linguine pasta*, cooked, chilled||30 lb.|| |
|Feta cheese, crumbled|| ||3 cup|
|Basil, fresh, chiffonade|| ||3 cup|
|*(Could substitute whole wheat pasta, gemelli pasta, or ziti pasta.)|| || ||5. Add sauce and pasta and heat through.|
6. Portion into pasta bowls and top with feta and basil.CCP: Heat sauce till temperature reaches 165° or higher for 15 seconds.
|COOLING: CCP: Cool to 70ºF. or lower within 2 hours and from 70ºF. to 40ºF. within 4 more hours. Instructions: Place in shallow pans with a product depth of 2 inches or less and refrigerate or place shallow pans of product into ice bath, immerse pans into ice up to product level and stir frequently. Cover and label product. |
REHEATING: CCP: Reheat to 165ºF. or higher for 15 seconds, within 2 hours.
SANITATION INSTRUCTIONS: Wash hands and exposed parts of arms before handling food, after handling raw foods, and after any interruption that may contaminate hands. Wash, rinse and sanitize all equipment and utensils before and after use. Return all ingredients to refrigerator if preparation is interrupted. Measure all internal product temperatures with a cleaned and sanitized thermocouple or thermometer every 2 hours. Thaw frozen product properly using a FDA recommended method.